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When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds — pandan, orange, or coffee, but my true love is definitely.
Pandan Chiffon Cake
When I was a teenager, my sister-in-law taught me how to make chiffon cake.
I love all kinds of chiffon cake, be it Pandan, orange or coffee. However, my absolute favorite chiffon cake recipe is Pandan Chiffon Cake.
Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.
What Is Chiffon Cake
Chiffon Cake is the Asian version of Angel Cake.
The cake has a soft and cottony texture, every bite is so light and fluffy because there is no butter or cream cheese in the recipe.
Chiffon cake is absolutely delicious. It’s also simple and easy to make the cake.
Frequently Asked Questions
This recipe is 654 calories per serving.
What To Serve With Pandan Chiffon Cake
You can serve the cake as is but it’s best served with vanilla ice cream. For a delightful afternoon tea, I recommend the following recipes:
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Pandan Chiffon Cake
Ingredients
Step 1:
- 8 medium egg yolks
- 2 oz (60g) fine sugar
- 2 oz (60g) Pandan Juice, made from blending 6 Pandan leaves with 2oz (60g) – 3 oz (90g). (90 ml) water
- 3 oz (90g) corn oil or olive oil
- 5 oz (150g) self raising flour
Step 2:
- 8 egg whites
- 5 oz (150g) fine sugar
- 1 pinch salt
Instructions
Step 1:
- Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.
Step 2:
- Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.
Step 3:
- Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
- Pour the batter into an ungreased 25 cm tube pan. Bake for 40-45 minutes.
- Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Allow it to cool before removing the cake from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use cake flour instead of self raising flour?
You can use cake flour, but since self-raising flour already has baking powder mixed in, you’ll need to add about 1 1/2 teaspoons of baking powder to the cake flour. That way the chiffon will still rise nice and fluffy.